Since the cook-off incident, I've been missing having a pit on the back porch. I decided on a pellet pooper so that I can experiment more than, due to ease and wife-pleasing (she loves the results, but hates the time it takes to use the offset).

Well, I found a deal on the one I've been eyeing. Field and Stream (Dicks Sporting Goods, I guess) had the Camp Chef DLX on sale for $100 off. Signed up for e-mails and got another 15% off.

Thanks y'all. The bride can be a little, ah, persnickety when I cook. She likes to eat BBQ but not put up with everything that goes along with it.

This seemed like a workable middle ground. We'll have to see.

Didn't feel like using any of the discount I got on shipping, so I took the free shipping option. Should be here in 10 days or so. Thing I like about this particular model is that it has an ash cup so you don't have to take the guts out to clean it, and it has clean out for the unused pellets.

Welcome to the club 1911.Once ya get the hang of a pellet cooker your stick burners may just grow cob webs. For more smoke I use the amazing 12" smoker tubes.They take up a lot less room on the grille. They'll run about 4 hours. I actually have 3 of them. When one runs out I'll just fire up another one.I've also ran a couple at a time.You can also run Mojo bricks on top of the deflector plate for added smoke flavor.

I appreciate the advice. One of the things for me about this grill was they have some options that others don't. They have a "High Smoke" option which cooks at 225 (allegedly) with increased smoke when compared to the actual temp settings on the dial. If that makes sense.

Papa Tom has always been my go to Guru ever since I got my Pit Boss Pellet Grill and, once I started doing things the correct way, I've also found there was NO SMOKE FLAVOR LACKING in my Cooks as long as I used the Smoke setting for what it was meant for "adding Smoke flavor" which is low and slow. I'm sure most of them are different but yet the same.